Chef, what’s your secret ingredient?

Courchevel - fondue

Want to melt with happiness?

When you think of typical mountain dishes, fondue is bound to spring to mind! But be careful as there are several different recipes, and they all have their own secret little ingredient… A Courchevel’s top chefs have shared his secret with us!

To make a really good fondue, invite a few friends around, get some small bits of bread and a fondu pot and hey presto! Take a look at our chefs’ recipe…

Recipe by Jean-Rémi Caillon, Executive Chef at the K2
Jean-Rémi Caillon - Courchevel

For 6 people
400g Beaufort cheese
400g Tomme de Savoie cheese
300g Tamié cheese
40cl Chignin Bergeron white wine
4cl Genépi liqueur
10g potato starch
1 clove of garlic
1 egg
1.5kg farmhouse bread

Cut the bread into large cubes the day before, and leave to go slightly stale.
Grate the Beaufort and Tomme de Savoie and cut the Tamié into cubes. Peel the garlic clove and remove the green germ. Dilute the potato starch in the Génépi liqueur.
Just before serving, rub the inside of the fondue pot with the garlic clove. Pour half of the white wine inside and leave to simmer. Little by little, add the grated cheese and stir constantly with a wooden spoon to achieve an even consistency. Add the cubes of Tamié, gently heat and continue to stir.
When the cheese has completly melted and the mixture has become creamy, add the Génépi liqueur and potato starch. Season with salt and pepper.

And what about the egg? «Traditionally, when the cheese starts to stick to the bottom of the fondue pot towards the end of the meal, that’s when you add the egg. Leave it to cook for a few minutes, stirring constantly, as you would with scrambled eggs. Sometimes referred to as «la Gratouille», this tradition lets you enjoy a deliciously flavoursome scrambled egg, rounding off the meal beautifully.»

That extra little je ne sais quoi? «The Savoyard fondue should always be served with a crisp baby leaf salad, drizzled with a well seasoned vinaigrette. For an even more gourmet version, add a selection of Savoyard cooked pork meats. For something a little more unusual, when you warm the wine, add a teaspoon of caraway seeds; the mountain’s answer to cumin. And to add a little extra fun to what is already a sociable meal, finish the evening off with a «grolle»; a traditional drink made with coffee, citrus fruit and brandy.»

Bon appétit!

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